Mixed Seafood Grill with Lemon Butter
More From Oxmoor House
Amount per serving
- Calories: 206
- Fat: 6.4g
- Saturated fat: 2.5g
- Protein: 31.7g
- Carbohydrate: 3.6g
- Cholesterol: 169mg
- Iron: 2.4mg
- Sodium: 441mg
- Calories from fat: 29%
- Fiber: 0.1g
- Calcium: 69mg
- 3/4 pound unpeeled large shrimp (about 22 to 24)
- 3/4 pound sea scallops (about 16 to 18)
- Cooking spray
- 1 tablespoon butter, melted
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Prepare grill.
- Peel and devein shrimp, leaving tails intact. Thread shrimp onto 4 (10-inch) skewers.
- Thread scallops onto 3 (10-inch) skewers.
- Place shrimp and scallops on grill rack coated with cooking spray. Grill shrimp, uncovered, 2 minutes on each side or until done; grill scallops, uncovered, 3 to 4 minutes on each side or until done.
- Remove seafood from skewers, and place in a large bowl. Add butter and remaining ingredients; toss. Serve immediately.
- Note: If using wooden skewers, soak them in water for 30 minutes to prevent the wood from burning on the grill.
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